Easy deer chili! 🥰🌶️

You know, there's just something incredibly comforting about a warm bowl of chili, especially when it's venison chili! I used to think deer meat was tricky, but trust me, this easy venison chili recipe has become a staple in my kitchen. It's truly a game-changer for using up venison and getting a delicious, hearty meal on the table with minimal fuss. Let me walk you through my simple process. The first step, like with any good chili, is to BROWN THE MEAT. I usually start with about a pound or two of ground venison. You want to get a nice sear on it in a large pot or skillet over medium-high heat. While that's browning, I always make sure to ADD ONE CHOPPED ONION. Sautéing the onion with the venison really builds a flavorful base. Once the venison is browned and the onion is softened, I drain off any excess fat if there is any – venison is usually quite lean, but sometimes a little bit of fat renders out. Next, it’s time to move everything to the crockpot. This is where the magic of slow cooking comes in! I ADD THE VENISON and onions into my slow cooker. Then, I pour in about 1 CUP CHICKEN BROTH, or sometimes beef broth for a deeper flavor, along with a can of crushed tomatoes, a can of diced tomatoes, and a can of kidney beans (drained and rinsed, of course). Now for the best part: SEASONINGS YOU'LL WANT TO ADD! This is where you can really make it your own. My personal go-to blend includes a generous amount of chili powder, cumin, a pinch of cayenne pepper for a little kick, garlic powder, onion powder, and a good amount of salt and black pepper. Sometimes I’ll even throw in a bay leaf or a dash of smoked paprika for extra depth. Don't be shy with the spices; venison can handle a lot of flavor! Once everything is in, I give it a good MIX, MIX, MIX to ensure all the ingredients and seasonings are well combined. Finally, I COVER AND COOK ON LOW ABOUT 6 HRS. This slow cooking time allows all those flavors to meld together beautifully and the venison to become incredibly tender. If you're short on time, you can cook it on high for about 3-4 hours, but I find the low and slow method yields the best results. A little tip from my experience: venison is leaner than beef, so it can dry out if overcooked or if there isn't enough liquid. That's why the broth and tomatoes are so important! Also, don't forget to Start building your shopping list now, because once you try this, you'll want to make it again and again. When it’s ready, I love serving my venison chili with a dollop of sour cream, some shredded cheddar cheese, and a sprinkle of fresh cilantro or green onions. A side of cornbread is always a winner too! It's such a satisfying meal, perfect for a cozy evening or feeding a crowd. Give this recipe a try; I promise you won't be disappointed!